Heavy Metal Thanksgiving Recipe From Annick ‘The Morbid Chef’ Giroux

For six years, Annick Giroux produced and edited the acclaimed ‘Morbid Tales’ metal fanzine. Now working as a graphic designer in Montreal, she’s also DJs at a local club and promotes local live gigs. In 2009, Giroux – also known as ‘The Morbid Chef’ – hooked up with Ian Christe’s Bazillion Points publishing house and released ‘Hellbent for Cooking: The Heavy Metal Cookbook.’

The 224-page book features a varied menu of over a hundred recipes from thirty countries, including Yorkshire Pudding from England, Beer Pizza Crust from Germany, Spaghetti Barracuda from Italy, Fårikål from Norway, Country Lamb Exohiko from Greece, Churrasco from Brazil, and Mushroom Steak à la Jack Daniel’s from the United States.

Giroux called out on her friends throughout the international heavy metal community for recipes and the book features contributions from the likes of Judas Priest, Accept, Obituary, Gwar, and many others.

In honor of Thanksgiving, Giroux has sent Noisecreep a ‘Creamy Peanut Soup with Turkey’ recipe she learned in Bolivia. We’ve also included a tasty dessert straight from the book as a bonus!

Bazillion Points

From Annick ‘The Morbid Chef’ Giroux:

“This particular dish was tested and tried by myself in Cochabamba, Bolivia, and taught to me by the mother of a Bolivian metalhead (guitarist of black/thrash band Bestial Holocaust). OK, I know what you’re thinking… eww, peanuts in a soup! To be honest, before trying it myself, I thought this was going to taste like milky peanut butter, but I was very wrong. This wonderful soup barely has the peanut taste. Instead, it becomes a beautiful creamy and hearty soup that will leave you begging and crying for more! Usually, chicken is added, but in this recipe we’re going to use leftover Thanksgiving turkey meat instead. Enjoy!”

Preparation:
1. Bring the beef broth to a boil, and then add the raw peanuts. Boil until the peanuts become half soft, then mix together in a blender until you get a creamy consistency. Leave aside for now.

2. Heat the cooking oil in a large saucepan over low heat and stir in the onion and mixed vegetables. Cook slowly until the onions and mixed veggies are soft, about 10 minutes. Stir in the frozen peas, and let cook slowly another 10 minutes, stirring from time to time.

3. Add a cup of water, the peanut cream mix and the raw rice. Bring to a boil, then reduce to a simmer. Partially cover, and cook without stirring for 20 minutes. Add turkey pieces, and then cook for another 20 minutes.

When ready to serve, season the soup with salt, pepper and hot pepper flakes to taste. Ladle into bowls and top with the crisp fried potatoes and a sprinkling of minced parsley.

Preparation:
1. Add water and maple syrup to a large pot. Heat up, but do not boil. Turn the oven on to 350°.

2. In a large bowl, use a hand mixer to mix butter and sugar until you get a light paste. Add eggs and vanilla, and mix again. In another bowl, mix flour, salt, and baking powder. Add dry mix to liquid mix, then slowly add milk. Mix properly until you get a nice, smooth texture.

3. Carefully add batter on top of hot syrup using a large spoon. Cover the syrup completely.

4. Cover and place in oven for 45 minutes. The cake will be ready when it has risen and reaches a golden-brown color. If that is not the case, bake it uncovered until it reaches that color.

Serve with a dash of rich table cream.

Pick up ‘Hellbent for Cooking: The Heavy Metal Cookbook’ today at this link!

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